• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Food Photography
  • Subscribe

MySpicyKitchen

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Food Photography
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Chutney~Pachadi

    Published: Jan 19, 2011 · Modified: Nov 22, 2019 by Usha Rao

    Tomato Onion Pachadi

    This is a versatile chutney that goes well with idli, dosa, vada and rice.  Today, I served this with vada.  I named it tomato onion pachadi because my mom and aunts make this chutney without onion.  Only after marriage, I saw my athamma  adding onion to tomato pachadi.  Hence, I named it tomato onion pachadi.

    tomato onion pachadi

    Total Time: 12 - 15 minutes (excludes cooling time)
    Preparation Time: 5 minutes
    Cooking Time: 7 - 10 minutes
    Serves: 3 - 4

    Ingredients:

    • 1 tablespoon Oil
    • 5-8 Curry Leaves
    • ½ teaspoon Mustard Seeds
    • ½ teaspoon Jeera
    • ¼ teaspoon Methi Powder (opt)
    • ⅓ - ½ cup chopped Onion
    • 3-4 Garlic Cloves sliced
    • 8 Green Chilies slit into 2 (adjust to taste)
    • ½ Turmeric
    • 1¼ teaspoon Tamarind Paste (adjust to taste)
    • ½ tablespoon or 1 ½ teaspoon Salt (adjust to taste)
    • 1 large Tomato chopped or 1 cup chopped tomato (I use vine ripe tomato)
    • 2 tablespoon dry roasted Sesame
    • 1 - 2 tablespoon dry roasted Peanuts
    • Cilantro for garnish (I did not use it today, as I was out of it)
    Tomato onion pachadi, tomato pachadi

    Preparation:

    • Heat oil, add mustard, cumin and allow to splutter.
    • Add onion, curry leaves, garlic and green chilies.
    • When chilies change color, add turmeric tomatoes and salt.  Mix well,  cover and cook until tomatoes are soft. Turn of the heat.
    • Grind sesame and peanuts to fine powder.
    • Add these powders, tamarind and little bit of kotmir to the tomato mixture and let it cool.
    • Grind it to fine paste adding some water, if required.
    • Taste it and adjust the tanginess and salt.
    • Garnish it with cilantro and serve it with rice, dosa, idli or vada.

    Note:

    • Peanuts can be substituted with sesame powder. I have made it a few times using only sesame powder.
    • I use vine ripe tomatoes and find these tomatoes more tangy than the other variety.  Adjust tamarind paste depending on the tomatoes degree of tanginess.  Also, I use homemade tamarind paste.

    Check out what my fellow blogging marathoners have for us today.. Srivalli, Priya Suresh, Jaya, Monika, PJ, Priya Vaasu, Azeema, Reva, Ayeesha, Veena, Soumya & Gayathri.

    « Potato Fry
    Bell Peppers & Green Peas Curry »

    Reader Interactions

    Comments

    1. Bhagi says

      February 01, 2011 at 3:31 am

      Yum usha. I make one similar but never added the sesame seeds.

      Reply
    2. honeybeecooksjackfruit says

      January 25, 2011 at 11:13 pm

      My favorite one to have with idli and dosa. MMMMMM mouth is watering!

      Reply
    3. Apu says

      January 23, 2011 at 11:56 pm

      Looks delicious!!

      Reply
    4. Harika says

      January 23, 2011 at 10:03 pm

      Loved your recipe looks grt.......

      Reply
    5. Kankana says

      January 20, 2011 at 5:25 pm

      I love Dosa idly and vada .. my fav Breakfast but because I am not a sounth Indian I really don;t know how to make good chutney .. as a result i eat fusion Dosa .. dosa with egg bhurji 🙂 😀 .. I guess i should definitely try this dish next time i make dosa .. and it takes 15 mins .. cool ! 🙂

      Reply
      • MySpicyKitchen says

        January 22, 2011 at 8:19 am

        I am sure dosa tastes awesome even with egg bhurji! You may not believe this but some of my family members like dosa with chicken shorva(gravy).. 🙂

        Reply
    6. Aipi says

      January 20, 2011 at 10:35 am

      Delicious chutney..loved your presentation..

      US Masala

      Reply
    7. Pavani says

      January 20, 2011 at 9:55 am

      Pachadi looks tangy and delicious. My husband is a sucker for good tomato chutneys, will try your version soon.

      Reply
    8. Gayathri Kumar says

      January 20, 2011 at 4:22 am

      Yummy and tangy chutney.

      Reply
    9. Priya says

      January 20, 2011 at 2:37 am

      I can have two more idlis with this yummy pachadi..

      Reply
    10. PJ says

      January 20, 2011 at 2:20 am

      Yummy!Love to have this with soft idlis...

      Reply
    11. Shoba Shrinivasan says

      January 20, 2011 at 12:24 am

      Hi,

      First time on your blogpost. Lovely chutney and I make this a lot!!!

      Shobha

      Reply
    12. veena says

      January 19, 2011 at 10:55 pm

      i am sure it tastes yummm

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

    More about me →


    Popular

    • Bread Canapes Recipe
    • Easy Shrimp Noodle Soup Chinese Style
    • Baked Chicken Empanadas
    • Omani Shuwa ~ Slow Cooked Lamb

    Web Stories

    MySpicyKitchen web stories link

    Finger Food

    • Party Shrimp Recipe
    • Arizona Cheese Crisps
    • 3 Ingredient Bacon Wrapped Jalapeno Poppers
    • Fiesta Pinwheels, Yummy Party Food

    Curry Recipes

    • Lima Beans Curry, Video Recipe
    • Onion Egg Curry ~ Ulligadda Ukkera
    • Chikkudukaya Kura - Indian Broad Beans Fry
    • Gutti Vankaya Masala - Stuffed Baby Eggplant Curry

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • Know Me

    Copyright © 2022 MySpicyKitchen